ingredient info

Nigella seeds are available at Indian markets or online.

Recipe Preparation

Tahini sauce

Stir garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl; season with salt.

Cauliflower and seeds

Heat 2 Tbsp. oil in a large heavy skillet over medium-high. Working in batches if needed, cook cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, about 5 minutes. Transfer to a large bowl and let cool. Reserve skillet.

Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains. Transfer back to bowl, toss with lemon juice, and season with salt.

Cook pumpkin seeds and remaining 1 Tbsp. oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute. Season with salt. Toss in a small bowl with sesame and nigella seeds.

Mackerel and assembly

Heat broiler. Place fish on a rimmed baking sheet and rub with oil; season all over with salt. Stuff cavity with lemon and thyme. Broil, turning once, until cooked through, 10–12 minutes. Let rest 5 minutes.

Spoon cauliflower onto plates; drizzle with tahini sauce. Top with seed mixture and pomegranate seeds. Remove fillets from fish and place, skin side up, on top. Add cilantro and a sprinkle of salt.